OVEN-BAKED BEEF STEW
This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
- Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
- Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g
SAVORY OVEN-BAKED BEEF STEW
Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.
Provided by ugogirl
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees.
- Meanwhile, heat oil in Dutch oven.
- Brown beef.
- Add flour, salt, garlic powder, marjoram and pepper.
- Stir in undrained tomatoes and beef broth, mix well.
- Bring mixture to a boil, stirring frequently.
- Add remaining ingredients and mix well.
- Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
- Stir twice during baking.
- Remove bay leaf before serving.
SAVORY BEEF STEW
I believe this recipe was passed down from my Grandma. I think it's interesting how the tapioca is used to thicken the stew. I recently took it to a fundraiser for charity and it was the only stew/soup that was gone by the end of the day.
Provided by Bread n Butter
Categories Stew
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the 1/4 cup vegetable oil in a large skillet.
- Brown the beef in the oil on all sides.
- Add the onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
- Bring the mixture to a boil.
- Turn into a 3 quart casserole and cover.
- Bake in the oven at 350 degrees for 1 1/2 hours.
- Add carrots, potatoes, and celery.
- Bake covered for one hour until vegetable are tender.
Nutrition Facts : Calories 341.9, Fat 12.3, SaturatedFat 3.2, Cholesterol 72.6, Sodium 1156.4, Carbohydrate 31.6, Fiber 4.3, Sugar 10.6, Protein 28.1
THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
- Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
- Preheat the oven to 500 degrees F.
- Put a sheet pan in the oven so that it gets good and hot.
- Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
SAVORY BEEF STEW
I can't say that I was crazy about Beef Stew - until I had this recipe. A good friend made this for me one day on a cold day for lunch. She shared her recipe and I have been serving this one ever since. I can tell you it is the best I have ever had! Serve with some cornbread and your meal is complete.
Provided by Pamela Thompson
Categories Beef
Time 3h
Number Of Ingredients 15
Steps:
- 1. IN DUTCH OVEN Brown beef cubes on all sides in hot oil. Add onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf. Bring mixture to a boil. Cover and bake in a 350 degree, preheated oven for 1 hour, 30 minutes or until meat is tender.
- 2. Add carrots, potatoes, and celery. Continue baking, covered for 1 hour.
OVEN BAKED BEEF STEW
This is a favorite fall meal in my house. It's easy and frees you up to do something else while it simmers away. Add Potatoes and you have a one pot meat.
Provided by Bergy
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
- Let the meat get lightly browned.
- Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
- Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).
Nutrition Facts : Calories 286.4, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 460.2, Carbohydrate 16.3, Fiber 3.2, Sugar 6.2, Protein 36.4
DUTCH OVEN BEEF STEW
"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
SAVORY BEEF STEW
This is my take on a recipe I saw in our local paper. The steak and red pepper sets it apart. Pure comfort food.
Provided by Karen R.
Categories Stew
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Place oil, beef and onion into a large stockpot. Cook over medium heat until meat is browned and onions are translucent.
- Add next 4 ingredients and bring to a boil. Reduce and simmer until meat is tender, 60-90 minutes.
- Add vegetables and mushrooms to pot. Simmer covered until tender, about 30 minutes.
- In a medium bowl whisk together remaining ingredients. Pour into stew. Cook another 5-10 minutes until thickened, stirring constantly.
- Remove bay leaf before serving.
Nutrition Facts : Calories 277.2, Fat 13.8, SaturatedFat 4.8, Cholesterol 69, Sodium 769.3, Carbohydrate 14.7, Fiber 2.2, Sugar 3.3, Protein 23.4
SAVORY BEEF STEW
I can't remember where we found this recipe but is it ever good!! Hubby and I love stews, so this is a frequent meal in our home. Make sure you have some fresh bread to go with this one!!!
Provided by Graybert
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a dutch oven over medium heat, melt margarine.
- Cook beef in two batches until browned, stirring often.
- Remove beef from dutch oven and set aside.
- Stir in flour.
- Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
- Heat to boil.
- Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
- Cover and bake at 350 degrees for 1 1/2 hours or until done.
Nutrition Facts : Calories 435, Fat 14.8, SaturatedFat 4.6, Cholesterol 96.8, Sodium 482.2, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 37.8
SAVORY BEEF STEW
Mmm! Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
- Cover; bake 2 hours, stirring once.
- Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 1/2 g
SAVORY VEGETABLE BEEF STEW
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
Provided by JAIME5025
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g
SAVORY BEEF STEW
Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
SAVORY VEGETABLE BEEF STEW
I've been cooking since I was 10 years old. One day, I plan to own a bed-and-breakfast inn. I look forward to the challenge of cooking for my future guests.
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.
Nutrition Facts : Calories 308 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 824mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
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